The entire meringue family is very intriguing to me. Whether it is baked French style meringue layered into an entremet or an Italian Style meringue, frosted onto an ice cream cake, I am captivated by its versatility. Meringue is very adaptable indeed. Take for example Italian Meringue, used in mousses for creating an unequaled richness without adding fat, or used for piping onto countless desserts. When we simply add gelatin to Italian Meringue we have a confection popular the world over named marshmallow. Many people appreciate well made marshmallow, it’s delicate and light and at the same it time feels very rich and decadent on the human tongue.
Making confections with marshmallow and incorporating it into certain desserts is something I am very fond of. However, it is important to cut the sweetness of the marshmallow somehow. This can easily be achieved by dipping it into chocolate which happens to be a sublime complement.
The raspberry marshmallows featured here are placed on a prebaked chocolate sablée square which adds a delicious texture. To ensure that the raspberry flavor is not overshadowed by the chocolate, it is dipped in chocolate couverture containing 58% cocoa mass.
|See below||Chocolate sablée||See below|
|See below||Raspberry marshmallow||See below|
|3 lb||Semi sweet couverture||1500 g|
- Place the precut marshmallow pieces onto the precut chocolate sablée.
- Dip into tempered chocolate couverture.
|8.5 oz||Unsalted butter||250 g|
|4.5 oz||Extra fine granulated sugar||135 g|
|1 tsp||Vanilla extract||5 ml|
|½ tsp||Salt||2 g|
|2 oz||Almond flour (not TPT)||40 g|
|2 oz||Cocoa powder||60 g|
|9 oz||Pastry/all purpose flour||270 g
1. Mix the butter until light, add the sugar, vanilla, salt and egg and mix until well combined.
2. Add the almond flour. Sift together the cocoa and flour and add to the above in one step. Mix until just combined.
3. Chill until firm before rolling. Roll the dough 0.078 inch (2 mm) thick. Bake at 375°F (190°C) until done. Cut while warm to the same dimensions as the raspberry marshmallow.
Marshmallow | Raspberry flavored
|6 oz||Egg whites||180 g|
|18 oz||Extra fine granulated sugar||540 g|
|4 oz||Invert sugar||120 g|
|6 oz||water||180 g|
|2 oz||Natural Raspberry flavoring paste||60 g|
- Place the egg whites in a mixer fitted with a whip attachment and set aside.
- Place the gelatin sheets into ice cold water and set aside.
- In a saucepan bring the sugar, invert sugar and water to a boil. Wash away any sugar crystals which may be stuck to the side of the pan using a pastry brush dipped in water.
- At 240° F (115°C) whip the egg whites on medium speed. The sugar syrup will be boiled to 265°F (130°C), ensure that the egg whites do not whip above soft peaks before reaching this temperature.
- At 265°F (130°C) whip the egg whites in high speed and pour the syrup in a steady stream onto the whipping egg whites, avoid pouring the syrup onto the whip.
- Remove the gelatin from water, squeeze well and melt over gently heat. Add the melted gelatin and whip to combine. When lukewarm remove the meringue from machine.
- Spread between confectionary rulers onto a silpat or onto lightly oiled parchment paper placed into a half sheet pan.
- Allow to set preferably overnight.
- Cut into desired shapes and place onto a same dimension prebaked chocolate sablée.
- Dip into tempered chocolate couverture or serve as is.